Friday
Feb112011

« Lasagne with Italian Sausage & Mushrooms »

  • 1 (9 oz.) box of Barilla No Boil Lasagne Noodles
  • Olive oil
  • 1 pound Italian sausage, removed from casing (mild or spicy, depending upon taste)
  • 4 cloves garlic, minced
  • Crushed red pepper flakes
  • 1 (12-ounce) package baby portabella mushrooms, stems removed, caps sliced
  • 2 cups ricotta
  • Italian Seasoning
  • 2 cups grated Parmigiano-Reggiano, divided
  • 2 eggs
  • 6 to 7 basil leaves, cut into chiffonade
  • 4 cups of Marinara (homemade or good quality store bought)
  • 1 pound grated mozzarella

Preheat oven to 375 degrees F.

Coat a large saute pan with 1 Tbsp. olive oil and bring to medium-high heat. Add the sausage and cook until brown and crumbly. Remove from pan and reserve on paper towels.
Drain fat from the pan and add 1-2 tablespoons of additional olive oil. Over medium heat, toss in the mushrooms and season with pepper and Italian seasoning blend. Cook the mushrooms until they are soft, wilted and dark brown (4 to 5 minutes). Add sprinkling of salt, garlic and a few pinches of red pepper flakes. When the garlic becomes lightly golden and aromatic (1 minute), turn down to medium and add back sausage, stirring to combine (3 minutes). 
Have your marinara sauce ready in a bowl. In another small bowl, combine the ricotta, Italian seasoning, 1/2 the Parmigiano-Reggiano, eggs and half the basil. Mix to combine well and season with salt and pepper.
In the bottom of a deep 9 X 13 baking dish, add a couple ladles of sauce and spread out in an even layer. Arrange a layer of the lasagna noodles to completely cover the sauce. Spread 1/3 of the ricotta mixture over the pasta. Place a layer of pasta going in the opposite direction (this stabilizes the lasagne as you continue to build it). 
Spread a layer of the ricotta mixture on the pasta, add 1/3 of the sausage & mushrooms mixture, top with tomato sauce and sprinkle with grated parmesan. Add another layer of the lasagne noodles and repeat the stated process until all the ingredients are used. 

NOTE: Be sure that the last layer of pasta on top is covered completely with sauce and sprinkled with cheese. 

Cover with foil and place the lasagne on a baking sheet and bake in oven until hot and bubbly (approx. 1 hour 15 mins), removing the foil for the last 15 minutes of cooking. Let cool for 20 minutes before slicing. Garnish with remaining basil, additional cheese & serve.

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Reader Comments (1)

beautiful recipe... Thank you so much for sharing everything with eRecipeCards.com. Hope you make us a daily habit. Everything came through perfect, so please consider adding more of your recipes! The sound delicious!
August 19, 2011 | Unregistered CommenterDave at eRecipeCards.com

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